Recipe from Nina Compton, Bywater American Bistro, New Orleans
2 quarts orange juice
2 cups lemon juice
2 cups lime juice
6 garlic cloves, chopped
2 habaneros, chopped
3 cups blended oil, divided*
2 tablespoons dijon mustard
3 tablespoons preserved lemon
1 cup olive oil
Zest of 3 oranges
Zest of 4 limes
1 teaspoon ground toasted cumin
Sherry vinegar to taste
Salt to taste
1 (10-pound) ham
*Compton uses a blend of 70 percent olive oil, 30 percent vegetable or canola oil.
In a pot over medium heat, combine orange juice, lemon juice, and lime juice. Reduce to 1 quart.
In a pan over medium heat, combine garlic, habaneros, and 1 cup blended oil and bring to a simmer. Set aside to cool.
In a blender or food processor, combine reduced juice, garlic-habanero mixture, mustard, and preserved lemon. Slowly stream in remaining oils to emulsify. Add citrus zest, cumin, sherry vinegar, and salt. Marinate ham in mixture overnight.
Preheat oven to 350 degrees. Remove ham from marinade, cover with foil, and roast until warmed through, about 2 hours.